Blackcurrant Sorbet

So many summer fruits, so many delicious puddings!  Blackcurrants are one of my favourite fruits, and a blackcurrant sorbet is a fantastic way of getting lots of Vitamin C while enjoying a low fat and refreshing pudding.  The blackcurrant season is quite short, but frozen ones are just as good (top tip for the lazy - throw them into the pan as they come, as all the skins, pips, leaves and strings will be sieved out later).

Blackcurrant Sorbet

1lb/450g blackcurrants, (keep a few whole ones for decoration)

8oz/225g sugar

½ pint of water

juice of 1 lemon

1 egg white (optional but recommended)

optional - 3 tbsp cassis

Put all the ingredients except for the egg white and cassis into a pan and simmer until the blackcurrants are soft (about 10-15 minutes - keep checking!).   Allow the syrup to cool a little before sieving.  

Sieve the mixture to get a smooth  purée, and add the cassis at this stage.  Whisk the egg white until it forms soft peaks and fold it in – this lightens the texture. 

Churn the syrup in an ice cream maker.   Alternatively, freeze in a shallow container in the freezer, breaking it up with a fork every hour or so to stop large crystals from forming.

Remove from the freezer before serving, as sorbet is best slightly softened.  This will make enough for about 6 people.